Vanilla cupcakes with delicate cream

Ingredients:

Cupcakes

• 3/4 cup butter, room temperature
• 1.5 cups of sugar
• 5 large eggs at room temperature
• 2.5 cups premium flour
• 2 tsp baking powder
• 1/4 teaspoon salt
• 1 cup semi-skimmed milk, room temperature
• 1 tbsp vanilla extract

Glaze

• 3/4 cup butter, room temperature
• 4-6 cups powdered sugar, sifted
• 6 tbsp semi-skimmed milk, room temperature
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C and line 2 muffin tins with paper liners.
2. Beat the butter and sugar together. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift the flour, baking powder, and salt. Mix the milk and vanilla. Add the flour and milk mixtures to the butter mixture alternately, beginning and ending with the flour, beating well after each addition.
4. Spoon the batter (using an ice cream scoop works best) into the muffin tins, filling them one-third full, and bake for about 18 minutes, until a tester inserted into the center of a cupcake comes out clean. Cool the cupcakes in the tins.
5. Prepare the glaze using a hand mixer or stand mixer fitted with a paddle attachment.Beat the butter until fluffy. Add 2 cups of powdered sugar and begin beating on low speed to incorporate, then increase the mixer speed to high to beat the icing until fluffy. Stir in the milk and vanilla.
6. Add the remaining 2 cups of powdered sugar and beat, gradually adding more until you have 6 tablespoons of it, until you have a fluffy, spreadable icing (the amount of powdered sugar you use will depend on the softness of the butter you're starting with). If desired, divide the white icing into several bowls and tint it with food coloring.
7. Pipe or spread frosting onto each cupcake and sprinkle with decorative sugar, if desired. Let the frosting set for an hour before serving. Cupcakes should be stored at room temperature in an airtight container for up to 2 days..